Roast Loch Duart Salmon Fillet with Beetroot Quinoa & Apple Dressing
Preparation time: 15 minutes
Cooking time: 20 minutes
Serves: 4
Nutrition: Per serving
Energy
477 Kcal
Fat
24g
Saturates
4.2g
Sugars
9.8g
Salt
0.4g
Give your heart some love with this wholesome, flavour-packed dish. Succulent, omega-3-rich salmon pairs perfectly with colourful beetroot quinoa, while a crisp apple dressing adds a refreshing finish. A heart-smart meal that doesn’t compromise on taste.
Ingredients
For the Roast Salmon:
4 x 140g Loch Duart salmon portions
Pepper, to taste
1 tsp olive oil
For the Beetroot Quinoa:
150g quinoa (uncooked)
200mls water (for boiling quinoa)
100mls beetroot juice
1 small cooked beetroot (about 100g), grated
1 tbsp lemon juice
1 tsp apple cider vinegar
Pepper, to taste
1 tbsp chopped fresh parsley
For the Apple Dressing:
1 small apple, peeled and cored
1 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp lemon juice
1 tsp honey (optional)
Pepper, to taste
For the Apple Garnish:
1 small apple, peeled and julienned
1 tbsp lemon juice (to prevent browning)
50g of pea shoots
Method
Prepare the Beetroot Quinoa:
Rinse the quinoa under cold water. In a medium saucepan, bring 200mls of water and 100mls of beetroot juice to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until all the water is absorbed.
Remove from heat and fluff the quinoa with a fork.
Add the grated beetroot, lemon juice, apple cider vinegar, and parsley. Season with pepper to taste. Set aside.
Prepare the Apple Dressing:
In a blender or food processor, combine the apple, apple cider vinegar, Dijon mustard, lemon juice, and honey (if using). Blend until smooth and creamy.
Season the dressing with pepper to taste. Set aside.
Roast the Salmon:
Preheat the oven to 180°C
Pat the salmon fillets dry and season with pepper. Lightly brush the salmon with a small amount of olive oil.
Place the salmon fillets on a baking sheet lined with parchment paper and roast in the oven for 10-12 minutes, or into the air fryer for 8 minutes until the salmon is just cooked through and flakes easily with a fork.
Prepare the Apple Garnish:
Julienne the apple into thin matchsticks.
Toss the apple julienne with the lemon juice to prevent browning and keep them fresh and crisp.
Assemble:
Divide the beetroot quinoa among 4 plates.
Place a roasted salmon fillet on top of the quinoa. Drizzle each plate with the apple dressing.
Garnish with the julienned apple on top of the salmon with a few sprigs of pea shoots for a fresh, crunchy finish.
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